2 (formerly 3) grown ups sharing a kitchen in inner city Melbourne. Both determined to eat very well for under $10/meal each. A place to share recipes, stories and cooking tips and, of course, to convert "meal in a box" believers and takeout food regulars

Monday, November 5, 2012

Sarawak Laksa 砂拉越叻沙 - "Malaysian Monday 95"

Though I have done a post on Sarawak laksa previously, this time I am using my very own homemade laksa paste of course. I must also take this opportunity to thank all my wonderful readers who have been game enough to try making my Sarawak laksa paste at home and of course for their positive feedback afterwards.

Most of you might not have heard of Sarawak laksa before this, a few might have seen it featured on Anthony Bourdain"s "No reservations Malaysia" but finding this outside of Sarawak is like searching for a needle in a hay sack. While it would be impossible to cook this at home previously without the elusive readymade laksa paste, you can now prepare this wonderful dish using my recipe for the secretly guarded laksa paste - see secret of Sarawak laksa paste revealed.

Make a big batch of the laksa paste now (it will stay fresh for up to a year in the freezer) and enjoy this exotic offering from Bumi Kenyalang (land of the hornbills)!

P.S The latest Muhibbah Malaysian Monday roundup is up, make sure you head over to my friend Sharon's blog - Test With Skewer to check out all the wonderful entries.

young coriander leaves (coriander sprouts are usually used for this dish)

eggs, beaten, made into thin omelet and sliced

lime wedges to serve

cut chillies to serve

* cook vermicelli in boiling water for a minute and drain just before serving

Bring 4 L of water to a boil and add the whole chicken. Return to a boil then cover and turn it down to a simmer for 35 minutes, remove chicken and submerge in cold water. This is a great way of poaching a whole chicken, tender juicy flesh every time!

Poach prawns in the chicken stock, remove and allow to cool.

When the chicken is cool enough to handle - remove skin and hand shred chicken into bite size pieces, discharge skin and keep bones for stock. You will only need the meat from half a chicken, keep the balance for other dishes such as chicken porridge or noodle dishes.

peel prawns but keep the tails intact, keep shells for stock.

Return chicken bones and prawn shells together with the laksa paste to 3 l of the chicken and prawns cooking water, simmer for an hour.

While the laksa broth is simmering away, prepare the rest of the toppings.

Strain broth to remove all solids, add coconut milk and cook for a further 5 minutes. Check for seasonings.

Place rice vermicelli, blanched bean sprouts, chicken, prawns and omelet then ladle some broth over. Top with cut chillies and coriander leaves and serve with a wedge of lime.

Squeeze a wedge of lime to two over, mix well and enjoy!

The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at sureshchong@yahoo.com . To find out more about MMM and on how to enter please click here.

Great insight into the paste prep and gravy steps and final product. A big fan of Sawarwakian food, Kuching street food would you recommend the top 3 Laksa vendors in Kuching and maybe comment on my second favorite dish Kolo Mee?

Madam Tang is a coffeeshop/café chain. (I'm not quite sure how to call such type of food establishment) How can they possibly serve the best laksa in Kuching?

The best laksa is at Chong something coffeeshop at Abel Road (can't remember the precise name now), and the one at Fatty Cat coffeeshop and "lao ya keng" ("siong dai miu" in Cantonese), near General Post Office are relatively good as well.

As for kolo mee it has got to be the coffeeshop at Bishopgate street, which has relocated to somewhere in Padungan, the coffeeshop at Carpenter Street (famous for "lou see fun" makes their own noodles at home), the coffeeshop opposite Swinburne (also makes their own noodles at home; related to the Carpenter St one I heard). The former 2 have been in this business for over 40 years! Try them if u get the chance